Pickled Pears
Description
The recipe yields 5 one-liter jars. I recommend using firm, small pears for pickling. How to pickle pears: 1. Wash the pears and pat them dry. Remove any damaged spots, cores, and stems. You can peel them if you like—I think a “white” pear looks prettier in desserts. Cut the pears into wedges. 2. Pour 1 liter of water into a saucepan, add 1–2 g citric acid, and bring to a boil. Blanch the pears in the boiling water for 1–2 minutes. Then immediately transfer them to cold water until cool. 3. Prepare the one-liter jars. Sterilize and dry them. Divide the cloves, cinnamon, and allspice evenly on the bottom of each jar. Pack the pears on top up to the jar shoulders. 4. Make a marinade from water, sugar, and vinegar. Pour the hot marinade over the pears. 5. Cover the jars with lids and process (sterilize) for 10 minutes. It’s best to line the bottom of the pot you use for processing the jars with a cloth. Then seal the jars, turn them upside down, set them on the floor, and wrap them in a blanket. Let stand until completely cool. Your pickled pears are ready. Serve at the table or store in the pantry.